Serpis Olives Filled with Red Pepper 12.34 oz Pack of 3

Serpis pimiento-stuffed olives are the green Manzanilla olive with a strip of red pepper tucked into the pit cavity — the small jar that lived on every Cuban grandmother's tapas tray next to the saltines and Spanish cheese.

Packed in Alcoy, Spain by a house that has been curing olives since 1864. Three jars per pack, 12.34 oz each. Firm bite, briny, with the sweet pepper cutting the salt.

Common Uses: Eaten straight from the jar with crackers and cheese, sliced into picadillo for the final five minutes, tucked into Cuban sandwiches and medianoches, dropped into arroz con pollo, finished onto fricasé de pollo, scattered over ropa vieja.

Pantry Role: Table condiment and finishing sauce — the salty-bright element that lifts braised meats and rice dishes.

Cultural Context: Spanish olives crossed to Cuba with the Asturian and Andalusian merchants who built Havana's grocery trade, and Serpis became the brand Cuban-American households kept stocking after the exile. Opening a jar before lunch is its own small ritual — the cook tastes one, then another, before anything reaches the table.

Pairs With: Spanish chorizo, manchego, Iberico ham, guava paste, saltine crackers, dry sherry, a cold beer on a Sunday afternoon.

Ships nationwide to Cuban-American kitchens that grew up on this exact red-and-green jar.